I feel like meringues are totally underrated, don’t you? In fact I was discussing this with my sister Manu this morning. Speaking of my sister, if you like food, which you probably do if you’ve made it to my blog, then you should go check out her blog NOW! (http://www.manusmenu.blogspot.com). We grew up in a household where candy and junk food was usually a treat, and only on Shabbat. On Friday nights after our enormous four course meal made by my incredible mom, she would bring out the crème de la crème, the icing on the cake, even the cherry on top of that: meringues. These meringues were not the mini type that I’m about to share with you, they were large, round, fluffy meringues with yummy gooey chocolate chips inside; meringues which no one present on that table could ever say no to. Yes ladies and gentlemen, these meringues were the real deal and all 5 of us kids went crazy for them. I love spoiling my nieces and nephews and since I’ll be seeing them tomorrow night for Shabbat dinner I decided to make them treats hopefully just as good as the ones my mom gave myself and the rest of her kids. You guys can try mine out and let me know what you think, for me, they’re just right – fluffy, airy and just the right size.
You will need
- 2 egg whites
- 1/2 cup granulated sugar
- 1 piping bags with a star tip
- *makes about 25 mini meringues
- Preheat your oven to 220F.
- Place the egg whites in a large bowl and whisk with a handheld mixer on medium.
- Slowly add in the sugar, increase the speed of the hand mixer to high and continue mixing until the mass is shiny and the peaks are stiff. You will know they are the correct consistency when you pick up the hand mixer and the meringue peaks do not fall over to one side.
- Put meringue mixture aside.
- At this point put a sheet of greaseproof paper on a baking tray and trace a quarter with a pencil in order to help you get the meringues the correct size.Turn the greaseproof paper over.
- Transfer the meringue mixture into your piping bag, tie the top so no mixture escapes and slowly pipe out the little kisses onto your templates.
- Put the baking sheet on the middle rack of the oven for 1 and a half hours then turn the oven off and leave them inside until it has completely cooled.
- If you want to do your kisses a little fancier, place a chocolate chip in the middle of each quarter template and pipe your kisses over each one.